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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data."

What is the energy content breakdown?

Protein

22.9g / 20%

Carbohydrates

9.4g / 8%

Fats

35.9g / 72%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Choose Tofu as an alternate to paneer and incorporate different colorful vegetables
You can add Tofu instead of Paneer to manage the fat content in the dish and include capsicum, peas to make the vegetable colorful & increase the fiber content.

MyMenu IQ™

Paneer Kohlapuri Recipe

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Indian Main Course

Paneer Kohlapuri Recipe

Name: Paneer Kohlapuri Recipe
Prep time: PT15.00M
Cook time: PT35.00M
Total time: PT51.00M
Yield: 7.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Fresh Coconut (Grated); 5 Units Cloves; 1 Unit Cinnamon (1 Inch Pieces); 1 Tablespoon Black Peppercorns; 4 Units Dry Red Chillies; 1 Teaspoonful Poppy Seeds; 1 Tablespoon Coriander Seeds; 1 Teaspoon Saunf Powder; 2 Tablespoons Oil; 2 Units Onion (Finely Chopped); 1 Teaspoonful Ginger-Garlic Paste; 2 Units Tomato (Chopped); 1 Pinch Salt (To Taste); 750 Grams Paneer (Cut Into Cubes); 2 Cups Water

(1)

51Min

Medium

Recipe Variants

A typical Maharashtrian taste profile, with very rich, complex spice notes, perfectly balanced with chilli and fried coconut. Paneer Kolhapuri is great with a crispy parantha or steamed rice, along with some amti dal or kachumber.

Ingredients

7 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Fresh Coconut (Grated)

Cloves

Cinnamon (1 Inch Pieces)

1 Tablespoon

Black Peppercorns

Dry Red Chillies

1 Teaspoon

Poppy Seeds

1 Tablespoon

Coriander Seeds

1 Teaspoon

Saunf Powder

2 Tablespoons

Oil

Onion (Finely Chopped)

1 Teaspoon

Ginger-Garlic Paste

Tomato (Chopped)

1 Pinch

Salt (To Taste)

750 gms

Paneer (Cut Into Cubes)

2 Cups

Water

Copy

Nutrition Value

Energy

443.87 kcal

Protein

22.85 g

Carbohydrates

9.36 g

Fats

35.86 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list.
Step 2
10 Min

In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.
Step 3
10 Min

Heat oil in a karahi and sauté the onions till soft and translucent, add ginger-garlic paste and fry till the raw smell is gone. Add the tomatoes and salt and cook till the tomatoes are done and the oil begins to separate.
Step 4
15 Min

Add the coarsely ground spices, mix well and fry for 5 minutes. Add water, paneer and MAGGI Masala-ae-Magic. Cook on low flame for 8-10 minutes.
Step 5
1 Min

Serve hot with rotis or steamed rice.

Step 1 of 5

Prepare ingredients as mentioned in the list.

Step 2 of 5

In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.

Step 3 of 5

Heat oil in a karahi and sauté the onions till soft and translucent, add ginger-garlic paste and fry till the raw smell is gone. Add the tomatoes and salt and cook till the tomatoes are done and the oil begins to separate.

Step 4 of 5

Add the coarsely ground spices, mix well and fry for 5 minutes. Add water, paneer and MAGGI Masala-ae-Magic. Cook on low flame for 8-10 minutes.

Step 5 of 5

Serve hot with rotis or steamed rice.

Recipe PDF

With pictures

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